Inji Thogayal Recipe – Spicy & Delicious Ginger Chutney
A beloved South Indian side dish, Inji Thogayal is a spicy and tangy ginger chutney packed with bold flavors. This traditional chutney, made from fresh ginger and an array of spices, is often enjoyed with steamed rice or dosa. Follow along to create this flavorful chutney at home!
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Ginger (chopped) | 1 cup |
| Green Chili | 1 |
| Fenugreek Seeds (Methi) | 1 teaspoon |
| White Urad Dal (split) | 1 tablespoon + 1 teaspoon |
| Dry Red Chillies | 2 |
| Tamarind | 20 grams (lemon-sized) |
| Garlic | 6 cloves |
| Jaggery (grated) | 1 tablespoon |
| Salt | To taste |
| Sesame Oil (Gingelly oil) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Carbohydrates | 12 g |
| Protein | 2 g |
| Fat | 4 g |
| Dietary Fiber | 3 g |
| Sodium | Depends on salt added |
| Iron | 2% of RDI |
| Calcium | 3% of RDI |
Instructions
-
Prepare the Ginger:
- Begin by washing and peeling the ginger using a spoon or vegetable peeler. Chop the ginger into small pieces and set it aside.
-
Roast the Spices:
- In a medium-sized pan, add the fenugreek seeds, 1 tablespoon of urad dal, and dry red chilies.
- Roast on medium heat, stirring frequently until the dal turns golden brown and aromatic. This step enhances the flavor of the spices.
-
Sauté the Aromatics:
- Add the green chili, chopped ginger, garlic cloves, and tamarind to the pan. Sauté for 2-3 minutes or until the raw aroma of ginger and garlic fades away. This step mellows the sharpness of the ginger and garlic.
- Turn off the heat and allow the mixture to cool completely.
-
Grind the Thogayal:
- Transfer the cooled mixture to a blender or mixer grinder.
- Add the grated jaggery and salt. Blend, adding a little water as needed, to create a smooth, thick chutney. The consistency should be spreadable but not too runny.
-
Prepare the Tempering:
- In a small pan, heat 1 teaspoon of sesame oil over medium heat.
- Once hot, add mustard seeds and 1 teaspoon of urad dal. Allow the mustard seeds to splutter and the urad dal to turn golden brown.
- Add asafoetida (hing) to the tempering and immediately turn off the heat.
-
Combine and Serve:
- Pour the prepared tempering over the blended ginger chutney and stir well to incorporate.
- Taste and adjust salt as needed.
-
Serving Suggestions:
- Serve Inji Thogayal with hot steamed rice and a dollop of ghee for a comforting, classic combination. It also pairs wonderfully as a side for dosa or idli.
This Inji Thogayal recipe is quick to prepare and filled with bold, earthy flavors that make it an ideal accompaniment to South Indian meals. Whether you’re a lover of spicy chutneys or exploring new flavors, this ginger chutney is a delightful addition to your culinary repertoire. Enjoy!
